I found a nice pot roast on sale at the grocery store recently... it was a big one, bigger than DH and I could eat for one meal. I usually would cook it anyway and we would eat leftovers for a few days. This time I decided to can it.
Now, I have several jars with portions just the right size for two and now when we want pot roast we can pop open a jar and heat and eat.
Here's what I did...
I sterilized my canning jars 
by boiling them upside down in a pan set on two stove eyes. I placed a dish towel
in the bottom to keep the jars from tipping over, added two or three inches of water, and boiled them for 15 or 20 minutes.
by boiling them upside down in a pan set on two stove eyes. I placed a dish towel in the bottom to keep the jars from tipping over, added two or three inches of water, and boiled them for 15 or 20 minutes.
And I sterilized my lids
and rings by bringing just to a boil and simmering them for 10 or 15 minutes, keeping them hot until time to put them on the jars (don't boil the lids, just simmer).
and rings by bringing just to a boil and simmering them for 10 or 15 minutes, keeping them hot until time to put them on the jars (don't boil the lids, just simmer).
Then I cut my hunk of beef into "jar-sized" pieces... pieces that would fit easily into the wide mouth pint jars
.
.
I ended up with four nice sized pieces. Next I chopped an onion and divided it into the four jars.
Then I put in the pieces of meat, making sure to leave a half inch of headspace.
I added a teaspoon of salt in each jar.
Then filled each jar with boiling water.
I removed any air bubbles by inserting a butter knife or one of those handy-dandy air bubble removing tool sold in canning kits
.
.
I wiped the rims of the jars with a damp cloth (Tip: dampening the cloth with a little vinegar
will help remove grease) and tightened the lids onto the jars.
will help remove grease) and tightened the lids onto the jars.
I processed the jars in my pressure canner
following the instructions provided with the canner.
following the instructions provided with the canner.
For pints, process at 10 pounds of pressure for 70 minutes.
For quarts, process at 10 pounds of pressure for 90 minutes.
Turn the heat off from underneath the canner when the time is up and let it cool, allowing the pressure to go down. (DON'T try to hurry the cooling process, let it cool on its own! Don't want any exploding jars!)
When the pressure went down to ZERO, I removed the lid from my canner and lifted the jars out using a jar lifter
(which I love!), setting them to cool on a folded dish towel on the counter... setting them at least an inch apart so air can circulate around them.
(which I love!), setting them to cool on a folded dish towel on the counter... setting them at least an inch apart so air can circulate around them.
When I heard the "PING" of the jar lids sealing, I knew I had successfully canned pot roast! It's a beautiful sound!
Leave the jars undisturbed for 12-24 hours, then check that they are still sealed, label with the date, and store in a cool, dark place.
 |
| Pot Roast in a Jar... Yum! |
Canning Granny©2011 All Rights Reserved
Do you have a standard electric / gas stove, or a flat surface cooktop type? Your reference to 'eyes' makes me think it is a flat surface?
ReplyDeleteActually when I canned up the pot roast back in the early spring, I had a standard electric stove with regular eyes... We moved in late June and the new house has a flat surface stove... ~~Granny
ReplyDeleteI have been scared to use my pressure canner on electric stove as it takes so long for the element to cool unlike gas it is almost immediate. How do you handle it?
Deleteif your not comfortable with Electric heat and you don't have a Gas stove, try a Camp Stove.
DeleteI have used my Coleman stove a lot.
Kristina, they make canning elements, that are basically elements on stands that lift the element up off the stove, helping the stove not get burned out. I use my pressure cooker on my electric stove with coil elements all the time, along with the canning element. Works great! I also used the side burner on our BBQ and did jam last weekend.
DeleteVery good information, thank you. I bent my electric coil burner out of shape the first season using my new pressure-canner. Will look for this.
DeleteThank you.
ReplyDeleteI saw my aunt and mom can fish one time. We used it for "salmon patties". Many years ago.
ReplyDeleteFish is good right out of jar, or to make trout or salmon salad, like tuna salad.
DeleteI am looking for safe recipes for meats, stews etc. that I can send my son-in-law in Afghanistan. Would this pot roast be safe? Anything that you could suggest would be wonderful. These men would appreciate a little piece of home.
ReplyDeleteYes, definitely, this would be safe for shipping... just pack the jars good so they don't break! LOL! ~~Granny
Deletewrap them in socks or bubble wrap. then Ziploc bag them individually, then as a whole double zip lock bag them. works great when sending to my husband during deployments. but be careful those jars break all the time over there. tell your son in law and daughter thank you so very much.
DeleteI just canned ground beef with onion and garlic and spices to send to my husband in Afghanistan to make chili. I had already canned a roasted tomato chili sauce and am adding regular cans of beans and tomatoes to the box(es).
DeleteMy mother and Grandmother made fried chicken and canned it in crisco metal jars during World ll.They put it in the cans hot and put the metal jars on and went to next one. My Dad said it was like it was just cooked. He said he was very popular when mail came. Of course now the jars are not metal.
DeleteHow long can it store on the shelf?
ReplyDeleteAt least a year... maybe more. ~~Granny
DeleteWhy would you want to do this in the first place? I just go to my butcher and buy whatever I want and get it fresh. Maybe if you live where you get snow bound, it would come in handy. I don't know....sounds weird.
DeleteI do this also. I get meat on sale to save money. I also dont have freezer space. And because this is all made and ready to go for a meal, it saves me time and energy. I have a medical problem that causes me fatigue in the evenings, and cooking a good dinner is sometimes a challenge.
DeleteWhen I was in the service we had C rations that were older than dirt and the canned spice beef was great. My recollection is the were less than 10 years old but not much.
DeleteProbably shouldn't use this as a standard, but I had canned meat at my mother's that was at least 6 years old and it tasted just like it was canned a couple of weeks ago. Always check your meat and heat it really well before eating when it comes out of the jar.
DeleteWhy do this? Got a new side of beef coming in for the freezer, and still have chuck roast from the last beast in there that has to go. Canning them up this evening!
DeleteAlso - prep time for a quick & easy meal is negligible compared to a full roast.
We are going cruising to the South Pacific where beef and chicken are scarce. Having lots of canned meat for quick meals while sailing is the goal. I will use it for tacos, stew, enchiladas and pasta dishes and whatever else I can think up. Thanks for the beef canning recipe Granny!
DeleteWhat do you use this for? Tacos, soup, enchiladas? I love this blog and all of your good info!
ReplyDeleteI did this with beef, chickens and pork. Cooked up a jar last night and put it over mashed potatoes
DeleteI did this with beef, chickens and pork. Cooked up a jar last night and put it over mashed potatoes
DeleteCube it up before canning and with the right ingredients you can whip up a beef stroganoff by the time the noodles are cooked.
DeleteI have been canning meat for about 14 years and I love it! I mostly just do chicken now, but have done salmon, hamburger and beef. You actually don't need to add any water to the meat as it creates it's own juices as it cooks.
ReplyDeleteI use my chicken for soup, salad, casseroles and just eat it straight out of the jar too. It really is delicious and so convenient. Instead of regular salt I use garlic salt and like the flavor it gives.
Hamburger looks disgusting and I don't love the flavor. It's great for adding to chilli, soups, etc., but I wouldn't use it for tacos and such. Just didn't like the taste enough.
I know you could store the meat for a few years at least, but mine goes pretty quickly! I do 36 pints 2 - 3 times a year. Sometimes I use boneless skinless, but I also use bone in and then make a massive batch of chicken stock, which I also can.
I have a gas stove, and have been told that you can't use a pressure cooker on a flat top as it will ruin your stove. Check your manual on your stove.
P.S.
ReplyDeleteI think you're only supposed to use 1/2 tsp salt for pints. tsp for quarts. Might be different with beef, but that's what it is with chicken!
i'm assuming that the roast if fully cooked at the end of the pressure cooking cycle? this is a great idea! that's for sharing.
ReplyDeleteCan you can the roast beef in a water bath if you don't have a pressure canner? Just wondering...
ReplyDeleteI would like to know the answer to that too! I have never been comfortable using a pressure cooker.
DeleteNo, you can't. You will not kill the bacteria in the jar. You need to pressure cook foods with low acidity.
DeleteSo what did they do before pressure canners were invented?
Deletethey salted and cured or smoked the meat. theres lots of information on the internet. please dont risk it and kill someone. the main baddie to worry about is botulism, it thrives in low acid, anaerobic (no oxygen) environments. vegetables and meats are low acid. botulism can paralyze and kill you, dont mess around with the rules.
DeleteNo you definitely can not water bath can meat. Must be done under pressure. Yes to everything OopzyDayzy said.
DeleteI would like to reply to the question asked about water bath canning meat. Myself, my mother, and my grandmother have water bath canned beef in 1 inch cubes in a water bath canner for years. We cut up the beef into 1 inch hunks, leave a lot of the fat on it. pack it tightly into a quart jar, leave one inch for headspace. Add a tsp of salt. wipe the rim and put it in the hot but NOT boiling water bath canner. Put the lid on and watch it. Once it starts to boil, start timing. We do ours for 2 hours. Now, I am not saying it is 100% fail proof...however we have done this for many years. Just remember, when you open it.....when in doubt, throw it out!
DeleteYou're going to kill your family one day. The usda guidelines are because so many people die doing things like this.
DeleteNO, NO, NO!!! You cannot use a water bath. It does note get hot enough to kill anaerobic bacteria. A pressure canner at 10 pounds pressure gets up to 240 degrees Fahrenheit which will kill them.
Deletewow, people, USE a pressure canner. I, too, for years was fearful of using one, figured I'd blow up my kitchen or something. It's very easy to use if you follow directions! I also have a flat surface stove and have no problems using a pressure cooker. You just should be careful to use on the biggest burner area and not have a pressure cooker that is over two inches bigger than that defined burner area. Mine is actually a little bit over the 2 inches but still have not had problems.
DeleteI have canned meat, meat sauces using water bath. In my old canning books meat is canned in boiling water for 4 hours to kill any harmful bacteria. I have canned a lot and haven't had a bad jar yet, but it can happen and I would encourage people to learn to use a pressure canner safely. Until then...when in doubt, throw it out :) Happy canning
DeleteMy pressure cooker does not have lbs pressure regulator only a metal thing that jiggles on top with a metal top that moves up when the pressure is built up. when the pressure is gone, the top on it drops down. Will this type of pressure work with the same number of minutes to cook. Wondering how much water should be in the cooker, to cover the top of the cans or half way?
ReplyDeleteyes it will work, provided you have the right weight (the thing that jiggles) the weight you use determines the pressure inside the canner. the pressure you need depends on your altitude, you need more weight at a higher altitude.
Deletei recommend you get the Complete Guide to Home Preserving, its from Ball.
the level of water within your canner depends on the model, check the instructions that came with it, or look up the model online.
You also need to check with your County Extension Agent for the right weights. Ball doesn't cover that kind of canner. But the Extension Agent can help you with it. Don't try to guess. That could be deadly.
DeleteA pressure cooker, and a pressure canner are 2 different things. You are not supposed to do pressure canning in a pressure cooker.
Deletei have both kinds, one with a gauge and one with the jiggling pressure top. I put 3 quarts of water in the one with the jiggling top because as it jiggles a certain amount of steam escapes and i don't want it to boil dry. Add jars and lock down the lid, put on the pressure gauge (the thing that jiggles). Put on the fires and after it starts to jiggle, start the timer for 90 minutes. I usually turn down the fire just so the gauge keeps jiggling every so often. And always let the pressure go down on its own. Take off the gauge to be sure pressure is down. And let it cool off. Taking the lid off too soon will make the juice in the jars bubbles out and not only loose the liquid but they may not seal because of the grease from the meat.
Deletethe answer to what was used before pressure cookers the same thing you can buy in a goog store an agate canner with a jar rack instead of pressure you will boil longer.be sure to buy a jar lifter and a good blue book on canning or other fine canning book
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What recipes do you use this in? Any favorite recipes for this canned roast beef?
ReplyDeleteI like to thicken the broth with a little cornstarch and serve it over rice... there are tons of possibilities. ~~Granny
Deletethank you. this is awesome!
ReplyDeletecan you use a water bath canner instead of a prssure canner?
ReplyDeletewater bath does not kill the bacteria that can grow in the jars you need to pressure can meats and other low acid foods.
DeleteI have a flat top electric stove and am just not convinced the temperature could remain constant enough to use a pressure canner. The temperature doesn't even stay constant enough for regular cooking. I got an induction plate from Amazon and it is the answer! It uses very little electric and is very affordable. I got a Fagor pressure canner and it works beautifully. You set the time and the temperature and walk away! You can also use it for regular cooking but you have to make sure your pots and pans are compatible. Calphalon-type pans will not work as an induction plate works magnetically. Look it up on Amazon and see all the great information. Eazi-Store has pots and pans that are not only great to cook in but work perfectly with the induction plate.
ReplyDeleteHi, I write from Spain, How many days I can save this food? in Spain the jars are different, How can i know if the jars are not good conditions to eat?
ReplyDeleteCongratulations for your blog.
thank you so much
Can you use a roast that has already been cooked? If yes, please advise me with instructions. Thanks so much.
ReplyDeleteCan you use a roast that has already been cooked? If yes, please advise me with instructions. Thanks so much.
ReplyDeleteThis reply is for LINDAR. Why would you want to can a roast? What if you had a disaster and couldn't get to a store or the store was sold out; what if you were snowed in and no power? It always pays to have at the very least, a weeks worth of food to eat and a way to cook it. Ideally, a years food storage would be best. Just buy two of everything and put one away for the future. Be sure and store plenty of water. You can survive without food, but not very long without water. What if you didn't have a job and couldn't afford to buy food; food storage to the rescue! It pays to plan ahead for anything that may happen in the future.
ReplyDeleteHello,
ReplyDeleteI learned all this from my mother and grandmother years ago. I never used it. However, now I have gone back to the basics, because I live 10 miles in any direction to go to the store and want to save on gas. It is also hard to cook for one person and I have no more waste. I also have control overt what goes into my food, no preservatives.
I can pork, beef, hamburger, pasta sauce, marinara sauce, chili, soups and other combinations. I have started dehydrating just about everything meats, veg, fruits, jars of soup combinations. I also do cakes in jars. Mix my own spice combinations. I also do oven canning for crackers, beans, rice, oatmeal and any other dry food. Lasts almost forever.
You do not have to do many jars at a time. It is easy
I make my own laundry soap.
I save a lot of money and buy when there is a sale.
This is a nice site and very helpful.
qylter, December 1, 2013
Grace I am very interested in what you said about oven canning rice, beans etc. but have never heard of it. Could you please tell me how to do that or a site to go to for that info. Thank you Maggie
Deleteim not Grace but ill give you a link on oven canning dry goods. http://www.preppedonadime.com/oven-canning-for-dry-goods-a-step-by-step-how-to-guide-to-oven-canning/ Happy Canning.
DeletePLEASE rethink cakes in a jar! They are a low acid food and prime conditions for botulism! Read this article from Penn State with the science behind the dangers! http://extension.psu.edu/food/preservation/news/2012/safety-of-cakes-and-breads-in-jars
DeleteThe oven canning caught my eye too. I'll have to check back for a possible response. Thanks for all the great information.
ReplyDeleteThe oven canning caught my eye too. I'll have to check back for a possible response. Thanks for all the great information.
ReplyDeleteTo Margaret and Granny. I cook all my own gluten-free foods and buy in bulk. This is how I do my dry canning.
ReplyDeletehttp://www.glutenfreepoodlehome.com/?p=811
This comment has been removed by the author.
ReplyDeleteI put onion soup mix and a little wine in with my pot roast when I cook it in the dutch oven. Could you use the onion soup mix mixed with water and wine as long as it is hot when you pour it into the jar?
ReplyDeleteYes, you sure could!
DeleteCould you can Chuck Roast in the same manner?
ReplyDeleteYes, you certainly could! ~~Granny
DeleteThis is an interesting article. I have been canning all kinds of meat for years. I can chunks of beef, venison, elk, pork and chicken in pint jars in my pressure canner on my glass top electric stove. I use them for tacos, pulled bbq sandwiches, mashed potatoes and gravy with roast beef, etc. I also can pinto beans using the same method. They make the most amazing refried beans for quick mexican dishes or baked beans. We live more than an hour's drive from the nearest store, or fast food place. However, we are pastors in a tiny village and many times need a quick meal. These canned foods sure help out. Also, we buy whole tuna from a fishing boat and can it. Makes the tuna in stores taste like cat food smells. No need to worry about pressure canners, just get a Blue Ball Book of Canning and follow it.
ReplyDeleteBe careful when buying Tuna. 7 blue fin tuna were tested for radiation and all 7 came up positive. You can than Fukushima for that. Other seafood as well are coming positive for radiation.
DeleteHow long would this meat be good for after canning?
ReplyDeleteI've used jars that were over a year old and they were fine. Not sure about long term storage, if that's what you're asking.
DeleteI've been canning roast for a while, but I brown mine first and then slice it. Then put in quart jars covered with either boiling water or brown gravy. 10 pounds of pressure for 90 minutes (for quarts), same as yours. Makes for a wonderful quick and easy meal. I make some rice, add a side veggie and bread and it makes a great dinner. The roast gets SO tender after canning. I often use cheaper cuts of roast since the canning process tenderizes so well. Those cuts are often much fattier, meaning I need to cut before canning to remove excess fat.
ReplyDeleteHave question....could I also put a few carrots, potatoes, onions, and celery in with the meat prior to pressuring canning? Curious because the veggies would absorb the flavor of the meat during the canning process. Thanks for your help.
ReplyDeleteI sterilized my canning jars by boiling them upside down in a pan set on two ... calphalonroastingpan.blogspot.com
ReplyDeleteI found a nice pot roast on sale at the grocery store recently... calphalonpan.blogspot.com
ReplyDeleteMy grandmother only had a wood stove her whole life, and she would can roast beef. I remember it being cubed rather than one chunk. It is likely she precooked & then used a water bath to can.
ReplyDeleteI wonder if I could pull this off with my wife's mushroom roast?
ReplyDeleteA flavorful meat anytime!
ReplyDeletehow long does it last? does it go bad after a while?
ReplyDelete!950 my parents bought a cabin in NC ,I had been empty for 19 years under the front porch buried under straw tar paper and burlap was canned foods.Beans,potatoes carrots ,deer,bear,ground hog,pig,possum, beef,and unknown mix of meat and vegy .Our family ate pn the 90 plus jar for years when we went to NC .I ate the last jar [bear meat]in 1998 the year I retired.those folk new how to can.
ReplyDeletePlease be careful about how you can. NEVER can in a boiling water canner what needs to be canned in a PRESSURE CANNER. There was a recent botulism outbreak in Ohio - the reason improperly canned potatoes.
ReplyDeleteMeat, seafood, poultry and vegetables must be canned in a pressure canner.
We have a better understanding of the science of preserving food and what is necessary to keep the food safe. We have also changed our foods from what our parents and grandparents had so processing times and recommendations have been adjusted. Example: Our grandparents had vinegar that was at 7% -now it is 5% so old family recipes for pickles may not be safe.
I am not a newbie to canning but I do believe that one must stay current with latest information to keep it safe.
Do you leave the rings on your jars after processing?
ReplyDeleteAny alternative since I don't have a pressure canner?
ReplyDeleteSorry, meat really needs to be pressure canned. ~~Granny
DeleteWhat would be the shelf life of canned meat?
ReplyDeleteWas your canned roast tough? I've read it comes out tough and dry. I just bought 2 bottom round roasts for canning.
ReplyDeleteWas your canned roast tough? I've read it comes out tough and dry. I just bought 2 bottom round roasts for canning.
ReplyDeleteI want to can a roast, but I am not sure if I can add my ingredients before canning. I add house seasoning,salt and pepper, onion, garlic, bay leaves, cream of mushroom soup, beef broth (some use wine),Worcestershire sauce and of course the roast. Can I do these ingredients together and not rosh killing my family?
ReplyDeleteRisk**not rosh
ReplyDeleteRisk**not rosh
ReplyDeleteYes, you certainly can add ingredients. ~~Granny
ReplyDeleteIf I don't have a pressure cooker can I do this in a pot with water and a lid like i do when i am canning jam?
ReplyDeleteSorry. Need a pressure canned for low acid foods; all meats, vegetables, etc. Got to your local extension office for your county/state site for canning safely or a ball canning book.
ReplyDeleteHow do you reheat a piece of canned roast since it was already cooked during the canning process?
ReplyDeleteThanks for the great post. Two things--it's best to take the rings off the jars after 24 hours as if there is spoilage inside due to any reason, you want the lid to pop so you can easily see it. Also, don't store on sides, upside down, or stacked.
ReplyDeleteAlso--as stated many times here, you MUST use a pressure canner for low acid foods, especially meat and fish. The reason is that a pressure canner boils at 240 degrees but a water bath canner can only boil at 212 degrees and it doesn't matter if you boil the jars for 10 hours as it's still only reaching 212 degrees. That is not a high enough temp to kill botulism and you can't see, smell or taste botulism in food. It takes a microscopic amount of botulism to kill a person and the botulism spores are naturally present in soil, which grows veggies or pastures meat animals--or even the dirt on your hands if you don't wash them first. Many people died of unknown causes in the old days, and I definitely think food poisoning was one of them. Don't take the chance with your family--if you don't want to pressure can low acid foods, then either freeze them or buy from the store. Anyone can learn to pressure can by following Ball or Kerr directions closely and watch, watch, watch that canner when it's running! I learned in my twenties all on my own and have been canning for over 40 years now with only maybe 5 or 6 jars coming unsealed over the years--and when the kids were young, that was about 1,000 jars a year. Saved us tons of money!